Pumpkin Soup with Asparagus
6 servings
25 minutes
Pumpkin soup with asparagus is a harmony of autumn and spring flavors combined in one dish. The velvety texture of pumpkin pairs with the light freshness of asparagus, while spicy notes of curry, ginger, and saffron fill it with the aroma of Eastern spices. Coconut milk adds creaminess, and lemon juice and chili pepper provide a subtle spiciness. This soup not only warms but also delights aesthetically: the rich orange hue of pumpkin contrasts with the bright green slices of asparagus. It can be served as an exquisite first course on a special day or as a cozy treat on a cool evening. The lightness of the ingredients makes it suitable for both vegetarians and gourmets who appreciate unusual flavor combinations.
1
Cut the pumpkin into small cubes, crush the ginger and garlic with a chef's knife. Slice the leek into thick rings.
- Pumpkin: 1 kg
- Fresh ginger: 40 g
- Garlic: 2 g
- Leek: 25 g
2
Add onion, garlic, and ginger to the heated oil in the pot.
- Leek: 25 g
- Garlic: 2 g
- Fresh ginger: 40 g
3
Add curry, stir and fry until golden brown.
- Curry powder: 1 teaspoon
4
Place the pumpkin on top and pour water. After boiling, reduce the heat.
- Pumpkin: 1 kg
- Water: 1.2 l
5
Add asparagus in 15 minutes.
- Young asparagus: 3 pieces
6
Add coconut milk and salt. Mix.
- Coconut milk: 350 ml
- Salt: to taste
7
Add chili and saffron, squeeze the juice of a lemon wedge, and cook for another 2-3 minutes.
- Ground chili pepper: 0.5 teaspoon
- Saffron: 1 teaspoon
- Lemon: 1 piece
8
Before removing from heat, add cheese. Let the soup rest under the lid for about a minute.
- Grated cheese: 6 tablespoons
9
Use an immersion blender to achieve a smooth consistency. Add salt.
- Salt: to taste